Chicken Enchilada Recipe With Pace Picante Sauce: Zesty Tex-Mex Layers in 40 Minutes

This recipe transforms simple ingredients into a 40-minute Tex-Mex masterpiece with vibrant layers of flavor. The combination of tender chicken, melted cheese, and zesty sauce creates a dish that satisfies every time.

Using Pace Picante sauce ensures consistent quality with minimal effort. Each bite delivers that classic enchilada experience: rich, tangy, and perfectly balanced. Ideal for busy weeknights when you want restaurant-worthy results without the fuss.

Ingredients for Chicken Enchilada Recipe with Pace Picante Sauce

Transform simple pantry staples into vibrant Tex-Mex layers with these essential ingredients for the dish.

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The chicken quality matters most. Boneless, skinless breasts stay tender when shredded, but thighs work too (more flavor, slightly trickier to shred). Pace Picante is non-negotiable for that signature zesty tang—grab it at any grocery store. For cheese, sharp cheddar and Monterey Jack create the perfect melt. Skip pre-shredded (it’s coated in anti-caking agents that affect texture).

No Pace? Any medium-heat salsa works in a pinch, but drain excess liquid first. Tortillas must be flour—corn won’t hold the filling. Short on cheese? Pepper Jack adds heat. The spices can be adjusted: add smoked paprika for depth or cayenne for extra kick. Cilantro haters can swap for green onions (or just omit).

Assemble up to 24 hours ahead—cover tightly and refrigerate. Bake straight from the fridge (add 10 minutes to cooking time). Leftovers keep 4-5 days refrigerated or freeze for 3 months. Reheat covered to prevent drying.

Step-by-Step Instructions for Chicken Enchiladas With Pace Picante Sauce

This method delivers perfectly tender chicken and rich, zesty layers in under an hour.

Step 1: Cook and Shred the Chicken

Heat the 2 tbsp olive oil in a large skillet over medium-high heat. Add the 1.5 lb boneless skinless chicken breasts and season with the 0.5 tsp salt and 0.5 tsp black pepper. Cook for 6-7 minutes per side until the chicken reaches an internal temperature of 165°F and the juices run clear.

Transfer the chicken to a cutting board and let it rest for 5 minutes. Use two forks to shred the chicken into bite-sized pieces. I find this method creates the perfect texture for enchiladas—tender but not mushy. Set the shredded chicken aside in a bowl.

Step 2: Sauté the Aromatics and Season

In the same skillet, add the finely diced 1 whole yellow onion. Cook over medium heat for 3-4 minutes until the onion softens and becomes translucent. Add the minced 3 cloves garlic cloves and cook for 30 seconds until fragrant.

Stir in the 1 tsp ground cumin and 1 tsp chili powder, toasting the spices for 20-30 seconds until they release their aroma. This step wakes up the spices and ensures they distribute evenly throughout the filling. Remove the skillet from heat.

Step 3: Combine Chicken and Sauce

Add the shredded chicken back to the skillet with the aromatics. Pour in 1 cup of the 2 cups Pace Picante Sauce, reserving the remaining 1 cup for later. Stir to coat the chicken evenly with the sauce and spices.

The mixture should be moist but not soupy. If it seems dry, add a splash more of the reserved sauce. This filling should have a rich, slightly chunky texture that will hold up well when rolled in the tortillas.

Step 4: Assemble and Bake the Enchiladas

Preheat the oven to 375°F. Spread ¼ cup of the reserved Pace Picante Sauce on the bottom of a 9×13-inch baking dish. This prevents the enchiladas from sticking and adds flavor to every bite.

Fill each of the 8 pieces flour tortillas with ⅓ cup of the chicken mixture, then a sprinkle of the 2 cups shredded cheddar cheese and 1.5 cups shredded Monterey Jack cheese. Roll tightly and place seam-side down in the baking dish.

Pour the remaining Pace Picante Sauce over the top and sprinkle with the remaining cheeses. Bake for 15-20 minutes until the cheese is melted and bubbly and the edges are lightly golden.

Step 5: Garnish and Serve

Remove the enchiladas from the oven and let them rest for 5 minutes. This allows the filling to set slightly, making them easier to serve. Sprinkle the chopped 0.25 cup fresh cilantro over the top for a bright, fresh contrast to the rich flavors.

Serve with the 0.5 cup sour cream on the side for dolloping. Each serving should have two enchiladas, with the sauce and cheese creating a perfect ratio in every bite. The tortillas should be tender but still hold their shape, with the filling oozing slightly when cut.

Health Benefits of This chicken enchilada recipe with pace picante sauce

Protein Powerhouse

The chicken in this dish provides high-quality protein—about 50 grams per serving—essential for muscle repair and satiety. Lean boneless, skinless breasts keep it heart-healthy while delivering all nine essential amino acids. I notice I stay full for hours after eating these enchiladas. 💪

Vitamin-Rich Ingredients

Between the yellow onion, garlic, and cilantro, you’re getting immune-boosting vitamins A and C. The Pace Picante Sauce also contributes vitamin C from tomatoes, supporting collagen production and skin health. These nutrients work together to strengthen your body’s defenses.

Calcium and Bone Health

The combination of cheddar and Monterey Jack cheeses provides a significant calcium boost—about 30% of your daily needs per serving. Calcium is crucial for bone strength and muscle function. This makes the dish especially great for growing kids or active adults.

Plus, the cheese delivers vitamin B12, which aids in red blood cell formation and neurological function. It’s a delicious way to support overall health.

Antioxidant Boost

The cumin and chili powder in this recipe aren’t just for flavor—they’re packed with antioxidants that fight inflammation. Cumin contains compounds that may aid digestion, while chili powder brings capsaicin, known for its metabolism-boosting properties. 🌟

Balanced Macros

With protein from chicken, healthy fats from cheese and olive oil, and carbs from tortillas, this dish offers a well-rounded macro profile. The olive oil adds heart-healthy monounsaturated fats, which are great for cholesterol levels.

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